This will make you want to slap your momma! Paula Deen’s Double Chocolate Gooey Butter Cake. It really is more like a brownie than a cake. Paula has several variations to the Gooey Butter Cake, and this is my all time favorite. Listen, it has two sticks of butter, cream cheese, chocolate, and an entire box of confectioner’s sugar. What’s not to love?
- Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted
- 1 (18.25 ounce) package chocolate cake mix
- 1 egg, plus 2 eggs
- 1 (8-ounce) package cream cheese, softened
- 3 to 4 tablespoons cocoa powder
- 1 (16-ounce) box powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped nuts
Directions Preheat oven to 350 degrees F. Lightly grease a 13-by-9-inch baking pan. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.